Pour voir les autres types de publications sur ce sujet consultez le lien suivant : Food allergie.
Thèses sur le sujet « Food allergie »
Créez une référence correcte selon les styles APA, MLA, Chicago, Harvard et plusieurs autres
Consultez les 50 meilleures thèses pour votre recherche sur le sujet « Food allergie ».
À côté de chaque source dans la liste de références il y a un bouton « Ajouter à la bibliographie ». Cliquez sur ce bouton, et nous générerons automatiquement la référence bibliographique pour la source choisie selon votre style de citation préféré : APA, MLA, Harvard, Vancouver, Chicago, etc.
Vous pouvez aussi télécharger le texte intégral de la publication scolaire au format pdf et consulter son résumé en ligne lorsque ces informations sont inclues dans les métadonnées.
Parcourez les thèses sur diverses disciplines et organisez correctement votre bibliographie.
1
Rancé, Fabienne. « Allergie à l'arachide chez l'enfant : épidémiologie, diagnostic et prise en charge ». Toulouse 3, 2005. http://www.theses.fr/2005TOU30054.
Texte intégralRésumé :
L'allergie alimentaire à l'arachide est de plus en plus fréquente. La première problématique concerne le diagnostic. Il repose idéalement sur le test de provocation par voie orale. Ce test est dangereux et coûteux. J'ai élaboré un arbre décisionnel pour réduire les indications du test de provocation (non nécessaire pour des tests cutanés supérieurs à 16 mm et/ou des IgE supérieures à 57 kUA/L). La deuxième problématique concerne la prévalence de l'allergie à l'arachide. Nous ne disposons pas de données épidémiologiques. J'ai mené une enquête par questionnaire. La prévalence cumulée de l'allergie à l'arachide chez les enfants scolarisés a été estimée à 0,7% et la prévalence actuelle à 0,5%. La troisième problématique concerne la prise en charge. L'éviction de l'arachide reste le seul moyen d'éviter les accidents. Pourtant, même chez les patients informés, la fréquence des expositions à l'arachide est élevée. Je présente un programme d'éducationFood allergies to peanuts are increasingly common. The first problem is diagnosing peanut allergy in children, which ideally relies on an oral food challenge (OFC). However, OFCs are dangerous, costly, and time consuming. In order to reduce the indication for an OFC and to diagnose peanut allergy, I designed a decision tree (no OFC with a prick test wheal diameter greater than or equal to 16 mm and/or a specific IgE value greater than 57 kUA/L). This gave rise to the second problem. What is the prevalence of peanut allergy in France? We do not have epidemiological data. I thus conducted a questionnaire-based survey. The cumulative prevalence of peanut allergy in school children was estimated at 0. 7% and the point prevalence at 0. 5%. This led to the third problem. Removing peanuts from the diet is the only way to avoid accidents. However, even among informed patients, the frequency of exposure to peanuts is high. I have developed an educationnal programme
2
MARINI, EMANUELA. « Genitori nella complessità : resilienza e benessere nelle allergie alimentari gravi ». Doctoral thesis, Università degli Studi di Milano-Bicocca, 2016. http://hdl.handle.net/10281/104994.
Texte intégralRésumé :
The food allergies are a very common illness; their incidence is increasing at around 8% of the pediatric population (Branum and Lukacs, 2009; Sicherer, 2011).
The food allergies have a strong impact on the quality of life of patients and their families. The recent literature has extensively documented the impact of illness’ management; it feeds and makes chronic the feelings of uncertainty (Kemp and Hu, 2008) and insecurity (Marklund et al., 2007), the symptoms of stress and anxiety (Teufel et al., 2007), the severe limitations of daily activity (Bollinger et al ., 2006) and the social isolation (Munoz-Furlong, 2003). The psychological experience of patients and families is affected by the knowledge that, to date, the food allergy is a chronic illness; there is no cure and the dietary avoidance is the only recognized treatment. Unfortunately it does not defend the patient from the accidental ingestion, forcing him and his family to a state of constant alert.
Many researches have turned their attention to the psychosocial issues related to food allergies, focusing in particular on reducing the quality of life. However, consistently with the salutogenic approach proposed by Antonovsky (1979, 1987), there is a lack of studies on the psychological dimensions that can provide support for effective adaptation to the illness. In this complexity the resilience resources of the parents may represent the crucial dimensions to face the challenges of the child’s illness.
Consistently with what has been described, the main objective of this research is to explore the theme of complex parenthood in the severe food allergies; in particular, it has sought to clarify the role that the resilience resources play in promoting quality of life and well-being of parents of children suffering from this illness who are undergoing an experimental therapy: the oral desensitization (SOTI). To evaluate the efficacy of SOTI in improving the quality of life of both patients and parents and to understand the role of resilience resources during the therapy was implemented a follow-up step. To understand any specific elements of the experience connected with severe food allergies this group was compared with another group of parents facing a situation of complex parenthood caused by the diagnosis of autism spectrum syndrome son and a group of parents living the experience of normative parenthood.
The applied nature of this work is highlighted by the interventions reported that integrate the research part.
3
Neau, Elodie. « Sélection in vitro et in vivo de souches probiotiques ayant des propriétés préventives dans l’allergie ». Thesis, Sorbonne Paris Cité, 2015. http://www.theses.fr/2015USPCB163.
Texte intégralRésumé :
L'allergie alimentaire peut avoir des effets significatifs sur la morbidité et la qualité de vie. Il existe donc un intérêt considérable à générer de nouvelles stratégies thérapeutiques capables de réduire le risque de développer une atopie. Des études cliniques et expérimentales ont montré que l’allergie était associée à une dysbiose intestinale. Une modulation du microbiote intestinal pourrait ainsi aider à prévenir et traiter les maladies allergiques, justifiant l’utilisation rationnelle de souches probiotiques. L’objectif de mon travail a été de sélectionner au sein d’un panel de 31 souches bactériennes une ou plusieurs souche(s) probiotique(s) possédant des propriétés préventives dans l'allergie, à l'aide d'une combinaison d’approches in vitro et in vivo. Les propriétés immunomodulatrices des souches bactériennes ont été étudiées sur cellules mononucléées sanguines humaines et sur splénocytes murins orientés Th2. Les six souches qui ont induit un fort rapport IL10/IL12p70 et une faible sécrétion d'IFN-γ dans ces deux modèles cellulaires ont été testées pour leur effet protecteur dans un modèle murin d’allergie alimentaire à la β-lactoglobuline (BLG). Trois de ces six souches ont montré un effet protecteur sur l'allergie avec une diminution de la dégranulation des mastocytes et sur la sensibilisation avec une diminution des IgE et des IgG1 spécifiques de la BLG. L’étude de l'impact de ces trois souches sur l'équilibre T helper a montré qu’elles possédaient différents mécanismes d’action. Au niveau systémique, la souche LA307 s’est révélée immunosuppressive, la souche LA308 a induit un profil pro-Th1 et la souche LA305 a induit une réponse à la fois pro-Th1 et régulatrice. Au niveau iléal, l’induction de tolérance pourrait être générée par anergie pour la souche LA305 et par suppression active des réponses Th2 pour les souches LA307 et LA308. L’étude de l’impact de ces trois souches sur le microbiote ne permet pas de conclure que leur effet protecteur est lié à une modulation de la composition du microbiote. Ces résultats montrent que le criblage in vitro, basé sur les propriétés immunomodulatrices des candidats probiotiques, permet une présélection efficace avec trois des six souches sélectionnées ayant un effet protecteur in vivoFood allergy can have significant effects on morbidity and quality of life. There, the generation of efficient approaches to reduce the risk of developing food allergy is of considerable interest. Clinical and experimental studies have shown the association of allergy with intestinal dysbiosis. Thus, a modulation of the gut microbiota may contribute to the prevention and management of allergic diseases. This notion supports the use of probiotics.The aim of my study was to select, among a panel of 31 bacterial strains, probiotic strains with preventive properties in allergy using a combination of in vitro and in vivo approaches. Immunomodulatory properties of strains were studied on human blood mononuclear cells and on Th2 skewed splenocytes. The six strains inducing a high IL10/IL12p70 ratio and a low secretion of IFN-γ on both cellular models were tested for their protective impact in a murine model of food allergy to β-lactoglobulin (BLG). Three out of six strains showed a protective impact on sensitization with a decrease in allergen specific IgE and on allergy with a decrease in mast cell degranulation. The study of the impact on the T-helper balance for these 3 strains showed that they had different mechanisms of action. At the systemic level, LA307 strain proved to be immunosuppressive, LA308 strain induced a pro-Th1 profile and LA305 strain induced both, a pro-Th1 and a regulatory profile. At the ileal level, tolerance induction resulted from anergy for LA305 strain and from active suppression of Th2 responses for LA307 and LA308 strains. This study does not enable to conclude about the relationship between the protective impact of these 3 strains and the modulation of the composition of microbiota. These results reveal that the in vitro screening, based on immunomodulatory properties of candidate probiotics, allow an efficient pre-selection with three out of the six selected strains showing an in vivo protective impact
4
Dano, Dominique. « Contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire ». Thesis, Université de Lorraine, 2015. http://www.theses.fr/2015LORR0111/document.
Texte intégralRésumé :
L’allergie alimentaire est un problème majeur de santé publique. Sa prévalence est estimée à 5 % chez l’adulte et à 8 % chez l’enfant dans les pays industrialisés. L’objectif de cette thèse est d’apporter une contribution à la diététique diagnostique et thérapeutique de l’allergie alimentaire. Nos travaux ont porté sur l’allergie alimentaire au pois jaune et au sésame. Le pois jaune est un allergène émergent à risque de réaction grave. Son seuil réactogène est bas, soit 0,13 g de protéines alors que la teneur des aliments peut atteindre 20 g/100g. L’étude de 35 personnes allergiques au sésame a permis de définir que le seuil réactogène pouvant déclencher une réaction chez 5% de la population allergique se situe entre 1,2 et 4,0 mg de protéines de sésame. Nous avons validé la progression optimale des doses de sésame pour le test de provocation orale en lien avec le consensus européen Europrevall. L’absence d’harmonisation internationale concernant les allergènes à déclaration obligatoire, nous a conduit dans une seconde partie, à étudier l’impact de l’allergie alimentaire sur la décision, l’organisation et le déroulement d’un séjour à l’étranger. Cette étude réalisée en collaboration avec l’Observatoire Régional de Santé et des Affaires Sociales de Lorraine et les associations française et belge pour la prévention des allergies montre, sur un panel de 102 répondants, que l’allergie alimentaire contraint 14 % des répondants à ne pas voyager à l’étranger et que 30% des personnes ayant voyagé ont présenté une réaction allergique. Les accidents sont survenus principalement dans les restaurants. Ces résultats soulignent la nécessité de développer un système d’information et de formation des personnes allergiques et des professionnels de l’alimentation pour mettre en oeuvre des stratégies de prévention du risqueFood allergy is a major public health problem. Its prevalence is estimated at 5% in adults and 8% in children in industrialized countries. The objective of this thesis is to bring a contribution to the diagnostic and therapeutic dietetics in food allergy. Our work focused on yellow pea and sesame food allergies. Yellow pea is an emerging allergen with risk of a severe reaction. Its reactogenic threshold is of 0.13 g of protein while the content of food can reach 20 g / 100g. The study of 35 people allergic to sesame has enabled the identification of the reactogenic threshold that can trigger a reaction in 5% of the allergic population. It is estimated between 1.2 and 4.0 mg of sesame protein. We validated optimal progression dosing scheme for sesame for oral challenge test taking in account the European consensus Europrevall. Lack of international harmonization on mandatory allergens, led us in a second part of this thesis, to study the impact of food allergy on the decision, trip organization and a stay abroad of an allergic person. This study, conducted in collaboration with the regional health observatory and Social Affairs of Lorraine and the French and Belgian associations for allergy prevention shows, on a panel of 102 respondents, that food allergy forced 14% of respondents do not travel abroad and that 30% of people who have traveled had an allergic reaction. The accidents occurred mainly in restaurants. These results highlight the need to develop an information system and training of allergies and food professionals to implement risk prevention strategies
5
Syck, Megan Paige. « Sensitivity to Oral Food Allergies in Subjects with Allergic Rhinitis and Eczema ». University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1623167438325618.
Texte intégral
6
Bonnegarde-Bernard, Astrid. « Régulation des réponses immunitaire allergiques par la kinase IKKb des cellules épitheliales intestinales : Effect sur les reactions allergique inflammatoires au niveau des muqueuses pulmonaires et de la peau ». Thesis, Paris, AgroParisTech, 2013. http://www.theses.fr/2013AGPT0084.
Texte intégralRésumé :
La régulation de l'homéostasie intestinale est de la plus haute importance en raison de la constante exposition de l'intestin aux antigènes alimentaires et à la flore commensale. La perturbation de la flore intestinale est souvent associée à diverses maladies telles que l'allergie, l'obésité et certaines maladies inflammatoires. La plupart des individus sont tolérant aux antigènes alimentaires et ne développe pas de réponse immunitaire sauf en cas de prédisposition génétique ou d'exposition à un environnement défavorable. La réponse allergique se caractérise par la production d'IgE stimulé par les lymphocytes Th2. Les symptômes allergiques sont très variés et affectent plusieurs parties de l'organisme. La plupart des travaux de recherche se sont focalisé jusqu'à présent sur le rôle des cellules de l'immunité adaptative dans le développement de l'allergie en sous-estimant le rôle majeur des cellules épithéliales et des cellules de l'immunité innée. L'objectif de ce projet est de comprendre comment les cellules épithéliales intestinales modulent la réponse immunitaire à distance vers la muqueuse pulmonaire ou la peau après stimulation allergique. L'ingestion de l'antigène associé à l'adjuvant de la toxine cholérique permet d'étudier la réponse allergique chez l'animal. Nous avons démontré sur ce modèle animal que l'absence de la kinase inhibitrice IKKb dans la voie de signalisation du facteur de transcription NF-kB altère la composition de la flore intestinal d'une part et transforme la réponse immunitaire inflammatoire au niveau pulmonaire et de la peau grâce à la présence d'IgA et de lymphocyte Th17 d'autre part. En adéquation avec les observations cliniques rapportées chez les patients allergiques (allergies alimentaires, asthme, dermatite atopique), nos résultats identifient IKKb dans la cellule épithéliale intestinale comme cible potentielle pour traiter les allergies alimentaires. De futurs efforts devront être faits pour développer de nouvelles stratégies thérapeutiques qui considèrent la muqueuse intestinale, la production d'IgA et l'importance des bactéries commensales dans le traitement des allergiesImmune homeostasis is of paramount importance in the gastrointestinal tract, which is constantly exposed to ingested antigens and commensal microbiota. The gut microbiota can be perturbed by endogenous or exogenous factors and it is now established that microbial dysbiosis is associated with allergy, obesity, and inflammatory diseases. Ingestion of food antigens generally fails to promote brisk immune responses but rather results in a state of immune tolerance. However, aberrant immune responses can develop in individuals with a genetic predisposition. Food allergies are generally regarded as pathologic responses to food antigens mediated by excessive Th2 responses and antigen-specific IgE antibody responses. Clinical manifestations of food allergies are very broad and symptoms can affect different organs. While past research on allergy focused on the role of cells and molecules involved in adaptive immunity, epithelial cells lining the sites of antigen entry and innate immune responses have recently emerged as important players in allergy. This project was undertaken to understand the mechanisms employed by intestinal epithelial cells (IECs) to shape immune responses to allergens and influence allergic manifestations in distant mucosal sites such as the airways or the skin. Oral administration of food antigen with cholera toxin as adjuvant in experimental animals is a well-accepted model to study allergic sensitization to food antigens. Using this model, we show that a localized impairment of the canonical NF-κB pathway through deletion of IkB kinase (IKKβ) in IECs alters the gut microbiota during oral allergic sensitization and regulates the magnitude of allergic inflammatory responses at distant sites of the airway and the skin through enhancement of IgA Abs and Th17 responses. Consistent with the clinical observations linking atopic diseases (food allergy, allergic asthma, atopic dermatitis), our results identify IKKβ in IECs as a potential therapeutic target for treatment of food allergies and subsequent disease. They also suggest that future efforts for controlling allergic responses in the airways and the skin could include strategies that use the gut microbiota and promote IgA Ab responses and prevent IL-17 responses
7
Teste, Bruno. « Développement d'un microsystème bioanalytique intégrant des nanoparticules magnétiques dédié au diagnostic de l'allergie ». Phd thesis, Université Pierre et Marie Curie - Paris VI, 2011. http://pastel.archives-ouvertes.fr/pastel-00610305.
Texte intégralRésumé :
Dans le cadre du diagnostic de l'allergie, l'approche in vitro la plus utilisée consiste à quantifier les Immunoglobulines E (IgE) du patient par un immunodosage de type enzyme linked immunosorbent assay (ELISA) à l'aide d'un support conventionnel : la plaque de microtitration. Ces méthodes sont utilisées du fait de leur grande spécificité et sensibilité. Bien que cette technique soit facile à mettre en œuvre et automatisable, elle nécessite des volumes de réactifs et d'échantillons importants (de l'ordre de la centaine de μL) et est limitée par le transfert de masse des analytes vers la surface du support générant ainsi des temps d'analyse élevés. Notre travail a consisté à élaborer un microsystème bioanalytique intégrant des nanoparticules magnétiques et dédié au diagnostic de l'allergie au lait. Les nanoparticules magnétiques fonctionnalisées avec la molécule de capture, l'antigène dans notre cas, sont utilisées en tant que support de l'interaction et permettent ainsi de capturer la cible (IgE) en phase colloïdale. La réduction de la taille du support vers des échelles nanométriques permet d'augmenter le rapport surface sur volume et de réduire les distances de diffusion. Ainsi, la cinétique d'interaction entre la molécule de capture et la cible est accélérée par rapport à des supports milli ou micrométriques. Après l'étape de capture de la molécule cible, les nanoparticules et donc la cible sont séparées des molécules interférentes et préconcentrées au sein d'une chambre magnétique avant l'étape de détection. En effet, cette chambre magnétique, composée de billes de fer ferromagnétiques, permet le confinement magnétique des nanoparticules. Ainsi, le microsystème que nous avons développé a permis de diminuer les temps d'analyse d'un facteur 25 et de consommer 50 fois moins d'échantillon par rapport à un ELISA conventionnel réalisé en plaque de microtitration. Ceci est d'autant plus critique que l'on travaille dans un contexte d'allergie au lait qui concerne les jeunes enfants. L'immunodosage des IgE spécifiques au sein des sérums de patients allergiques au lait et la comparaison des résultats avec une méthode de référence a permis de valider ce microsystème bioanalytique en tant qu'outil de diagnostic de l'allergie.
8
Lee, Yee Ming. « Investigation of food allergy training and child nutrition professionals’ knowledge and attitudes about food allergies ». Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13668.
Texte intégralRésumé :
Doctor of PhilosophyDepartment of Hospitality Management and Dietetics
Deborah D. Canter
Junehee Kwon
Food allergies affect 1 in 25 school-aged children in the U.S., and Child Nutrition Professionals (CNPs) need more vigilance serving them. To assess CNPs’ knowledge, attitudes about food allergies including barriers to providing food allergy training, as well as current training practices; an online survey was conducted with randomly selected 1,500 CNPs nationwide. The survey instrument was developed based on focus groups, pilot-tested, and sent to the sample via email. About 24% or 340 CNPs completed the survey. Descriptive and inferential statistics including hierarchical and logistic regressions were calculated using SPSS. A majority of respondents currently provide allergen free meals in their districts (n=256). The mean food allergy knowledge score of CNPs was 31.9 (Standard Deviation=3.3) of 39. Respondents scored lowest on recognizing symptoms of food allergic reactions and understanding food allergen-related terminology. Years of managerial experience and previous food allergy training were positively associated with the knowledge scores. Most participants viewed food allergy as an important issue, but they faced challenges fulfilling last-minute allergen-free meal requests and purchasing allergen-free products. Sixty percent (n=200) did not provide any food allergy training. Of those who provided some sorts of training (n=140), the training was provided in groups (n=96), “one-on-one” basis (n=30), or combination of both methods (n=14). The employees were trained annually (n=76), once a year if they worked directly with the students with food allergies (n=52), and/or when they were newly hired (n=33). Lack of time and funding were barriers to providing food allergy training. Previous food allergic reactions and regulatory requirements served as cues to providing food allergy training. Previous food allergy training, knowledge, and self-efficacy were factors differentiating if food allergy training had or had not been provided in past 12 months. Systematic and regular food allergy training may be needed to ensure allergen-free meals are properly prepared. Food allergy training for CNPs to improve knowledge and self-efficacy may increase food allergy training at school food service establishments.
9
Misner, Scottie, Carol Curtis et Ralph Meer. « Food Allergies ». College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146452.
Texte intégral
10
Misner, Scottie, et Traci Armstrong Florian. « Food Allergies ». College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/252312.
Texte intégral
11
Riley, Katie. « Preschooler's Understanding of Food Allergies ». University of Akron / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=akron1384695580.
Texte intégral
12
Rundqvist, Louise. « Thermodynamical and structural properties of proteins and their role in food allergy ». Doctoral thesis, Umeå universitet, Institutionen för medicinsk kemi och biofysik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-68020.
Texte intégralRésumé :
Proteins are important building blocks of all living organisms. They are composed of a defined sequence of different amino acids, and fold into a specific three-dimensional, ordered structure. The three-dimensional structure largely determines the function of the protein, but protein function always requires motion. Small movements within the protein structure govern the functional properties, and this thesis aims to better understand these discrete protein movements. The motions within the protein structure are governed by thermodynamics, which therefore is useful to predict protein interactions. Nuclear magnetic resonance (NMR) is a powerful tool to study proteins at atomic resolution. Therefore, NMR is the primary method used within this thesis, along with other biophysical techniques such as Fluorescence spectroscopy, Circular Dichroism spectroscopy and in silico modeling. In paper I, NMR in combination with molecular engineering is used to show that the folding of the catalytical subdomains of the enzyme Adenylate kinase does not affect the core of the protein, and thus takes a first step to linking folding, thermodynamic stability and catalysis. In paper II, the structure of the primary allergen from Brazil nut, Ber e 1, is presented along with biophysical measurements that help explain the allergenic potential of the protein. Paper III describes the need for a specific Brazil nut lipid fraction needed to induce an allergenic response. NMR and fluorescence spectroscopy is used to show that there is a direct interaction between Ber e 1 and one or several components in the lipid fraction.
13
Tan, John Wei-Liang. « Induction of tolerance to egg in egg allergic children and children at high risk of egg allergy ». Thesis, The University of Sydney, 2017. http://hdl.handle.net/2123/17343.
Texte intégralRésumé :
The prevalence of food allergy has increased in recent years, placing a significant burden on individuals and families. Egg is the leading cause of IgE-mediated food allergy in infancy and early childhood in Australia, recently estimated to affect 9% of infants in an urban Australian setting. Although the natural history of egg allergy in childhood is resolution and acquisition of tolerance by teenage years in 60-75% of egg allergic infants, the burden of disease is significant in the childhood years. Previously, it was widely believed that strict avoidance of food allergens in early infancy was protective against sensitisation to food allergens, particularly in children with a genetic predisposition to atopy. For several decades, Australian, European and American Colleges of Immunology, Allergy and Paediatrics recommended avoidance of common allergic foods such as egg, wheat, nuts and fish as a method of primary prevention of food allergy. Despite these guidelines of avoidance, the incidence of food allergy has continued to increase over the last two decades. This increase in prevalence of food allergy, along with emerging evidence that early introduction of “allergenic” foods may be protective rather than sensitizing, has led to a change in guidelines for infant weaning in Australia (ASCIA), Europe (ESPGHAN) and the American Academy of Pediatrics (AAP). However, evidence from randomised controlled trials is required to substantiate early introduction of allergenic foods. The first objective of this thesis was to investigate if dietary introduction of egg into infants at risk of allergy between 4-6 months would reduce sensitization to egg. We conducted a randomized controlled trial involving infants with at least one first-degree relative with allergic disease. Infants with a skin prick test to egg white (EW-SPT) <2mm were randomized at 4 months of age to receive whole egg powder or placebo (rice powder) until 8 months of age, whilst excluding all other forms of egg in their diet. Diets were then liberalized in both groups when infants were 8 months old. The primary outcome was EW-SPT ≥3mm at age 12-months. 319 infants were recruited and randomised, 165 to the egg arm and 154 to the placebo arm. 14 infants reacted to egg within one week of introduction (despite EW-SPT <2mm at entry) and were excluded from the study. 254 infants (83%) were assessed at 12 months of age. Loss to follow up was similar between both intervention and placebo groups. Sensitization to EW at 12 months was 20% and 11% in infants randomized to placebo and egg respectively (OR=0.46, 95%CI 0.22-0.95, p=0.03, Chi-Square test). The absolute risk reduction was 9.8% (95%CI: 8.2% to 18.9%) with a number needed to treat of 11 (95%CI: 6 to 122). IgG4 to egg proteins and IgG4/IgE ratios were higher in infants who were randomized to egg (p<0.0001 for each) at 12 months. There was no effect on the proportion of children with probable egg allergy (placebo 13, egg 8). The results of this thesis demonstrates that introduction of whole-egg powder into the diets of high-risk infants reduced sensitization to egg white and induced egg-specific IgG4 (indicating immunomodulation). However 8.5% of infants randomized to egg were not amenable to primary prevention via early introduction at between 4-6 months. The results of this study mirror other recently published studies investigating early introduction of egg (STAR, STEP, PETIT), peanut (LEAP) and 6 allergenic foods (EAT). The results of the above-mentioned studies and our BEAT study will significantly contribute to the emerging body of evidence which supports early introduction of allergenic foods as primary prevention of food allergy. Children with a known food allergy, including egg allergy, have been traditionally advised to avoid all forms of the food to which they are allergic. This includes trace amounts and small amounts of modified protein in heat-treated or baked goods. It was believed, but never scientifically substantiated, that strict avoidance of food allergens would increase the likelihood and hasten the attainment tolerance to egg. Heating or enzymatic degradation can reduce the allergenicity of many proteins in part by eliminating conformational epiptopes. This is true for egg allergens, particularly ovalbumin, where heating the egg substantially changes the tertiary structure of the allergens, usually by eliminating conformation but not linear epitopes. It has been noted that some egg allergic children can tolerate baked egg but not whole egg. Apart from an oral food challenge, there is currently no other easy and reliable method of predicting if an egg allergic child will be able to tolerate baked egg without experiencing a clinical allergic reaction. There is also growing suggestion that tolerance to baked egg may hasten the outgrowing of egg allergy, although there is currently no firm evidence to support this. This second aim of this thesis was to examine the suitability of skin prick testing (SPT) to baked egg and ovomucoid in egg allergic individuals to predict the outcome of baked egg food challenges. One hundred and thirty-four egg allergic patients had SPT performed to ovomucoid and baked muffin prior to having a baked egg food challenge. Ninety of 134 patients (63%) passed the baked egg challenge. Of the 53 who reacted,
14
Sayers, Rebekah. « Proteomic profiling of processing-induced modifications to food proteins ». Thesis, University of Manchester, 2017. https://www.research.manchester.ac.uk/portal/en/theses/proteomic-profiling-of-processinginduced-modifications-to-food-proteins(f6560c3b-4f80-49b9-94c2-6cd9b41288fa).html.
Texte intégralRésumé :
Peanut allergy typically results from sensitisation to one or more integral seed storage proteins; Ara h 1, 3 or 2/6. Reactions can be triggered by as little as 3 mg protein in 10% of allergic individuals and are often severe, inducing anaphylaxis which can be fatal. Accidental exposure through unintended presence can therefore be hazardous and foods must be labelled appropriately. Thermal processing is one of the main factors affecting protein properties in food systems, including the formation of Maillard reaction products. Research has suggested a link between the allergenicity of foods and cooking methods employed. A systematic study was undertaken to assess the thermal dependence of these hazard proteins, focusing on changes to solubility and chemical modifications which may alter IgE binding. Proteomic profiling was used to assess the allergenic content of peanut products and develop alternative methods for allergen analysis to support evidence-based application of precautionary allergen labelling. Runner variety peanuts were processed (boiled, fried, roasted) and their protein content determined. Proteins extracts were characterised by 1D- and 2D-polyacrylamide gel electrophoresis, including differential in-gel electrophoresis. Proteomic profiling was undertaken using label-free analysis to assess allergen composition and investigate the formation of Maillard reaction products on the most clinically relevant proteins. Peanut allergen peptide targets were then identified and used to develop label-based quantitation methods and applied to (i) investigate effects of processing on peptide targets and (ii) determine peanut in chocolate products in comparison with a commercial ELISA kit. Orthogonal studies were performed using serum samples from peanut allergic patients obtained from the Manchester Respiratory, Allergy and Thoracic Surgery (ManARTS) Biobank. Patient IgE reactivity to peanut and processed peanut products was assessed by immunoblotting, inhibition ELISA and mediator release assays. Protein solubility was reduced by thermal processing and processed protein required harsh denaturing conditions for extraction. Qualitative analysis highlighted decreased solubility of key allergens, modifications and aggregation after heating. Proteomic profiling identified and quantified different isoforms of the major peanut allergens. The protein content of processed peanuts was reduced by boiling, specifically the 2S albumins, which transferred into the cooking water. The performance of peptides selected for targeted MRM experiments was influenced by thermal processing and the presence of cocoa phenolics. Ara h 2 peptides flanked by arginine were thermostable and may prove more reliable for quantification. Application of microfluidic separation enhanced the efficiency of target ionisation in complex matrices acquiring important sensitivity gains. Maillard modifications to clinically relevant proteins Ara h 2/6 were found within IgE binding domains in raw and processed peanuts. IgE reactivity studies confirmed reduced IgE binding capacity of extensively boiled peanut and hydrolysed protein, but this did not correlate to a reduction in mediator release in poly-sensitised patients. While effective extraction limits the efficacy of analyses, buffers used in MS analyses are more robust in analysing processed protein. Proteomic profiling provides a means of characterising and profiling of allergenic proteins including food ingredients used in clinical applications. Peptides selected for targeted analyses should be validated to assess their suitability in model foods. Cooking waters collected from extensively boiled peanuts may provide an alternative and safer immunotherapy agent for patients predominantly sensitised to Ara h 2/6.
15
Bogeva, Snezhana. « Designing for children with food allergies ». Thesis, Malmö universitet, Institutionen för konst, kultur och kommunikation (K3), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-44312.
Texte intégralRésumé :
Around 2.5% of the world population are affected by allergies. Children and their families are part of that affected group. However, there seems to be lack of research and tools that would help and provide valuable designs for these families. This thesis explored if and how interaction design might contribute to make the everyday life easier for families with allergic children. A design process was conducted based upon both theoretical and qualitative research. With the help of methods from interaction design, this thesis has analyzed and brainstormed possible concepts. The final result is a wearable called All-gen that helps children to scan and get feedback if their food is safe or not.
16
Orebrand, Ulrika. « detection and quantification of almond (Prunus dulcis) in food with ELISA ». Thesis, Uppsala University, Department of Medical Biochemistry and Microbiology, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-7031.
Texte intégralRésumé :
Reliable methods to analyze food for the presence of almond are important – not only for those allergic to almond, but also for monitoring the compliance with labelling regulations (EG directive 2003/89). Until now the Swedish National Food Administration has used methods like rocket immunoelectrophoresis and real-time PCR to detect almond in food. These methods are, however, not sensitive enough for protecting the most sensitive individuals. Therefore, the performance of a commercial ELISA kit was tested with regard to specificity/cross reactivity and limit of detection for almond both in solution and in different matrixes.
The limit of quantitation was at least 3,1 ppm (mg/kg) in solution and similar concentrations were measured in bisquits and chocolate. The ELISA method was about 100-fold more sensitive than rocket immunoelectrophoresis and PCR.
The specificity of the test kit was evaluated against a number of different nuts and seeds. No important cross reactivity was found. The antibodies against almond used in the kit can not differentiate between almond and apricot kernel. For such purposes the PCR method could be used.
17
Schembri, Paulino. « Improving food allergen management in small food service businesses serving loose food ». Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.
Texte intégralRésumé :
Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To date, literature on food allergens has not sufficiently engaged in the management of allergens in the food service industry. The food service industry, irrelevant to size, is legally obliged since 2014, to inform the food allergy sufferers of food allergens present in the food served. This requires staff to be knowledgeable of the food allergens. The practices of producing safe food for allergy sufferers are hindered by barriers which are synonymous with the nature of the business and compounded in small food service businesses, however food allergy sufferers trust small business more when eating out. Understanding key factors in the preparation and serving of food to sensitive individuals required this research to adopt a mixed-method approach in analysing the procedures required in food production and preparation. Initially four allergy sufferers drew attention to their concerns of the practices in the food service industry during a focus group discussion held in Malta. This was followed by investigating the proper management of food by observing current practices in preparation, identifying gaps in training and discussing behavioural change. This thesis introduces an innovative multi-faceted toolkit which was developed to manage food allergens and tested in three small food businesses. Taking into account the literature review, the innovative toolkit provides a system which logs ingredients for recipe building through matrices, meets the sufferers’ requirements to be informed about the food through QR codes, and overcomes the barriers the food industry has to produce allergen free food. The research identifies lack of understanding of food allergens and their consequences by the food service staff and the influence this has on the quality of life, as contributors to the lack of trust the allergy sufferers have in the industry. Seventeen staff were trained in food allergen management. The participants’ knowledge was evaluated pre and post training. It was determined that the required change in behaviour to prepare safe food for allergy sufferers requires external drivers, as traditional classroom training alone failed to entrench better practices. The work provides a holistic understanding of the requirements of food allergens management and the improvements required to achieve effective allergen management training programmes in small food services businesses.
18
Lai, Catherine Li. « Regulatory Immune Mechanisms in IgE-Mediated Food Allergies ». Thesis, The University of Sydney, 2021. https://hdl.handle.net/2123/27352.
Texte intégralRésumé :
Background
Egg allergy is an IgE-mediated food allergy affecting 10% of Australian infants. Two Australian early egg introduction trials were conducted – Beating Egg Allergy Trial (BEAT) and Start Time of Egg Protein to Prevent Egg Allergy (STEP). Both studies showed significant induction of egg-specific IgG4 that was associated with early egg consumption. IgG4 is associated with tolerance induction. However, the mechanisms of tolerance acquisition are still poorly understood but may involve regulatory T and B cells.
Aims
To examine the antigen‑specific and non‑specific immune cell subsets in at‑risk infants from primary prevention trials for egg allergy. The capacity of naïve CD4+ T cells to differentiate into T helper subsets in food allergic children was evaluated.
Methods
Cells from BEAT and STEP cohorts were used to examine ovalbumin-specific Tregs, Bregs, Th1 and Th2 cells as well as general phenotyping on T helper subsets, regulatory B cells and innate lymphoid cells. Egg-specific sIgE and sIgG4 was also used to assess correlations with cellular data. From another cohort of food allergic children with age-matched controls, cells were examined for activated CD14+ monocyte cytokines and the differentiation potential of naïve CD4+ T cells.
Results
Early egg introduction and clinical tolerance to egg were associated with the expansion of ovalbumin‑specific Treg and Bregs in infants at risk of developing allergies. The impairment in Th1 and Treg differentiation in food allergic children parallels early dysregulation of T helper development in food allergic infants. Additionally, pro‑inflammatory tendencies of monocytes are persistent in food allergic children.
Conclusion
The expansion of regulatory immune cells may contribute towards tolerance acquisition to food allergens during infancy. The intrinsic alterations of naïve CD4+ T cell and antigen presenting cell traits may underlie the propensity for Th2 development and impaired Treg induction in food allergic children.
19
Būtienė, Indrė. « Food allergy in Lithuanian birth cohort ». Doctoral thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2013~D_20131209_091502-26385.
Texte intégralRésumé :
Environmental factors more often is thought to have influence in determining children’s health and development. Prevalence of allergic diseases over the last decades is increasing, especially in Western Europe. Despite lots of performed surveys it is still unclear why the prevalence of food allergy is mounting. Incidence of food allergy is age dependent and usually manifest as one of the first forms of allergy. It is considered as the first step of „atopic march“. To accurately assess the occurrence of possible risk factors for a disease that can start already in infancy and may resolve by school age, a prospective birth cohort with regular follow-up of participating children and families provides the best possible study design.
EuroPrevall birth cohort study, in which participated Vilnius University, was the first in the world investigation specially created just for evaluation of food allergy. During in this dissertation presented project for the first time real prevalence of food hypersensitivity and allergy in infants and small children in Lithuania have been determined, the most common food allergens were assessed and changes in prevalence of sensitization to them during first 30 months of life were analysed, also the role of possible determinants for the development of food allergies, such as genetic background, maternal diet during pregnancy and breastfeeding, way of birth, infections, medicines, psycho-social and environmental factors, were examined and different... [to full text]Svarbus vaidmuo, nulemiantis vaikų sveikatą ir vystymąsi, vis dažniau priskiriamas vaiką supančiai aplinkai. Sergamumas alerginėmis ligomis sparčiai didėja, o pastaraisiais dešimtmečiais jis itin išaugo, ypač Vakarų Europoje. Nepaisant daugelio atliktų tyrimų, vis dar lieka neaišku, kodėl alerginių ligų paplitimas nuolat didėja. Alergijos maistui paplitimas įvairiose amžiaus grupėse skiriasi ir yra viena iš anksčiausiai pasireiškiančių alergijos formų. Manoma, kad ji gali būti pirmasis „atopinio maršo“ žingsnis. Norint tiksliai įvertinti galimų rizikos veiksnių įtaką ligos atsiradimui, kuri gali prasidėti jau kūdikystėje ir išnykti iki mokyklinio amžiaus, tinkamiausias tyrimo metodas yra prospektyvinis naujagimių kohortos tyrimas su reguliaria į tyrimą įtrauktų vaikų ir jų šeimų stebėsena. EuroPrevall naujagimių kohorta - tai pirmasis pasaulyje tyrimas, kuriame dalyvavo ir Vilniaus Universitetas, specialiai suformuotas tik alergijos maistui ištyrimui. Šio disertacijoje pateikiamo tyrimo metu Lietuvoje pirmąkart ištirtas padidėjusio jautrumo maistui ir alergijos maistui paplitimas tarp mažų vaikų ir nustatyti dažniausiai alergiją sukeliantys maisto produktai ir sensibilizacijos maisto alergenams kaita pirmaisiais 30 gyvenimo mėnesiais, taip pat išanalizuoti tėvų ir kūdikių rizikos veiksniai, tokie kaip genetinis pagrindas, mamos mityba nėštumo metu ir žindant, gimdymo būdas, infekcijos, vartoti medikamentai, psicho-socialiniai ir aplinkos faktoriai, įtakojantys alergijos... [toliau žr. visą tekstą]
20
Mont, G. C. L. du. « Food allergy in childhood atopic eczema ». Thesis, University of Newcastle Upon Tyne, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376981.
Texte intégral
21
Ben-Shoshan, Moshe. « Severe food allergies in Canada and potential demographic predictors ». Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104750.
Texte intégralRésumé :
Recent studies suggest an increased prevalence of food-induced allergy; peanut, tree nut, seafood and sesame cause most of the severe clinical manifestations of food allergy, i.e. anaphylaxis and death. However, estimates of severe food allergies vary considerably between studies and no population-based studies assessing the prevalence and potential demographic predictors of these allergies had been conducted in Canada. We aimed to determine the prevalence of peanut, tree nut, fish, shellfish, and sesame allergy in Canada and identify potential demographic predictors of these allergies. Using comparable methodology to Sicherer et al in the US (JACI 2003;112:1203 & JACI 2004;114:159), we performed a cross-Canada, random telephone survey. Food allergy was defined as either perceived (based on self-report), probable (based on convincing history or self-report of physician diagnosis), or confirmed (based on history and evidence of confirmatory tests). Data on demographic characteristics of participating households were collected and multivariate logistic regressions were used to assess potential determinants of probable allergies. Of 10,596 households surveyed in 2008 –2009, 3666 responded (34.6% participation rate), of which 3613 completed the entire interview, representing 9667 individuals. The prevalence of perceived peanut allergy was 1.00% (95% CI, 0.81%, 1.22%); tree nut, 1.22% (95% CI, 1.01%, 1.46%); fish, 0.51% (95% CI, 0.38%, 0.67%); shellfish, 1.60% (95% CI, 1.36%, 1.87%); and sesame, 0.10% (95% CI, 0.05%, 0.19%). The prevalence of probable allergy was 0.93% (95% CI, 0.75%, 1.14%); 1.14% (95% CI, 0.94%, 1.37%); 0.48% (95% CI, 0.35%, 0.63%); 1.42% (95% CI, 1.19%, 1.67%); and 0.09% (95% CI, 0.04%, 0.18%), respectively. Peanut, tree nut and sesame allergy were more common in children [odds ratio (OR) 2.24 (95% CI, 1.40, 3.59), 1.73 (95% CI, 1.11, 2.68) and 5.63 (95% CI, 1.39, 22.87), respectively] while fish and shellfish allergy were less common in children [OR 0.17 (95% CI, 0.04, 0.72) and 0.29 (95% CI, 0.14, 0.61)]. Tree nut and shellfish allergy were less common in males [OR 0.55 (95% CI, 0.36, 0.83) and 0.63 (95% CI, 0.43, 0.91)]. Shellfish allergy was more common in urban settings [OR 1.55 (95% CI, 1.04, 2.31)]. There was a trend for most food allergies to be more prevalent in the more educated [tree nut OR 1.90 (95% CI, 1.18, 3.04)] and less prevalent in immigrants [shellfish OR 0.49 (95% CI, 0.26, 0.95)], but wide CIs preclude definitive conclusions for most foods. Our results indicate disparities between perceived and confirmed food allergy and that age and sex, place of residence, socioeconomic status and birth-place may influence the development of food allergy.Les résultats d'études récentes suggèrent une prévalence accrue d'allergies d'origine alimentaire notamment aux arachides, aux noix provenant d'arbres, aux fruits de mer et au sésame, ces dernières causant les manifestations cliniques les plus graves, c.-à-d. l'anaphylaxie et la mort. Cependant, les estimations d'allergies alimentaires graves varient énormément d'une étude à l'autre. Par ailleurs, aucune étude de cohorte visant à évaluer la prévalence des facteurs prédictifs démographiques en cause dans ces allergies n'a été menée au Canada. Notre objectif est d'établir la prévalence des allergies aux arachides, aux noix provenant d'arbres, au poisson, aux mollusques et crustacés et au sésame au Canada et d'identifier les facteurs prédictifs démographiques qui y sont associés. À l'aide d'une méthodologie similaire à celle de Sicherer et coll. aux É.-U. (JACI 2003;112:1203 et JACI 2004;114:159), nous avons mené une enquête téléphonique aléatoire à travers le Canada. L'allergie alimentaire a été définie comme étant perçue (basée sur l'auto déclaration), possible (basée sur des antécédents convaincants ou l'auto déclaration du diagnostic du médecin) ou confirmée (basée sur les antécédents et sur la présence de tests de confirmation). Nous avons collecté auprès des ménages participants, des données sur les caractéristiques démographiques et des modèles de régression logistique multiple ont été utilisés pour évaluer les facteurs de risque potentiels associés aux allergies. Des 10 596 ménages sollicités en 2008 et 2009, 3666 ont répondu (taux de participation de 34,6 %). De ce nombre, 3613 ont complété l'entrevue, ce qui représente 9667 personnes. La prévalence de l'allergie aux arachides perçue était de 1,00 % (IC 95 %, 0,81 %, 1,22 %); celle de l'allergie aux noix provenant d'arbres de 1,22 % (IC 95 %, 1,01 %, 1,46 %); celle de l'allergie au poisson 0,51 % (IC 95 %, 0,38 %, 0,67 %); celle de l'allergie aux mollusques et crustacés de 1,60 % (IC 95 %, 1,36 %, 1,87 %); et celle de l'allergie au sésame de 0,10 % (IC 95 %, 0,05 %, 0,19 %). La prévalence d'une allergie possible était de 0,93 % (IC 95 %, 0,75 %, 1,14 %); 1,14 % (IC 95 %, 0,94 %, 1,37 %); 0,48 % (IC 95 %, 0,35 %, 0,63 %); 1,42 % (IC 95 %, 1,19 %, 1,67 %); et 0,09 % (IC 95 %, 0,04 %, 0,18 %) respectivement. Les allergies aux arachides, aux noix provenant d'arbres et au sésame étaient plus répandues chez les enfants [rapports de cote (RC) 2,24 (IC 95 %, 1,40, 3,59), 1,73 (IC 95 %, 1,11, 2,68) et 5,63 (IC 95 %, 1,39, 22,87) respectivement] alors que les allergies au poisson et aux mollusques et crustacés étaient moins courantes chez les enfants [RC 0,17 (IC 95 %, 0,04, 0,72) et 0,29 (IC 95 %, 0,14, 0,61)]. Les allergies aux noix provenant d'arbres et aux mollusques et crustacés étaient moins répandues chez les hommes [RC 0,55 (IC 95 %, 0,36, 0,83) et 0,63 (IC 95 %, 0,43, 0,91)]. L'allergie aux mollusques et crustacés était plus courante en milieu urbain [RC 1,55 (IC 95 %, 1,04, 2,31)]. On a observé une tendance voulant que pour la plupart des allergies alimentaires, la prévalence soit plus importante auprès des populations bénéficiant d'un niveau de scolarité plus élevé [noix provenant d'arbres RC 1,90 (IC 95 %, 1,18, 3,04)] et moins importante chez les immigrants [mollusques et crustacés RC 0,49 (IC 95 %, 0,26, 0,95)]. Par contre, pour la plupart des aliments, la présence de larges IC ne permet pas de tirer des conclusions définitives. Nos résultats indiquent une disparité entre l'allergie alimentaire perçue et confirmée ainsi que le fait que l'âge et le sexe, le lieu de résidence, le statut socioéconomique et le lieu de naissance pourraient être en cause dans le développement d'une allergie alimentaire.
22
Luke, Anna K. « Examining differences in parent knowledge about pediatric food allergies ». Kent State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1555324911098815.
Texte intégral
23
West, Meghan V. « The Sensitivity to Food Allergies in Individuals with Asthma ». University of Cincinnati / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1592168710140387.
Texte intégral
24
Saadé, Daniele. « Relations entre profils alimentaires et maladies allergiques de l’enfant : étude des six villes françaises ». Thesis, Bordeaux, 2014. http://www.theses.fr/2014BORD0479/document.
Texte intégralRésumé :
Contexte : La prévalence de l'asthme et des allergies a augmenté au cours de ces dernières décennies,en particulier chez les enfants et dans le monde occidental. Cette augmentation de la prévalence estdevenue un problème très grave de santé publique et pourrait être liée à une combinaison deprédisposition génétique, de facteurs environnementaux et des changements dans le mode de vie, ycompris les habitudes alimentaires. Cependant, les études épidémiologiques concernant les maladiesallergiques chez l’enfant en relation avec l'alimentation sont rares.Objectifs : Ce travail analyse la littérature récente traitant l'alimentation, les habitudes alimentaires et lanutrition en relation avec les maladies allergiques chez les enfants en tenant compte de la méthodologieutilisée pour évaluer les habitudes alimentaires. En outre, il évalue en premier lieu l'association entre leshabitudes alimentaires et l'asthme et les maladies allergiques et en deuxième lieu la relation entrel'asthme et le surpoids/l’obésité dans l’étude des six villes françaises.Méthodes : MEDLINE/PubMed et Cochrane Database of Systematic Reviews ont été utilisés pour larevue de la littérature concernant l'alimentation et les maladies allergiques. Des études transversales ontété menées à Bordeaux, Clermont-Ferrand, Créteil, Marseille, Reims, Strasbourg sur 7 432 enfantsscolaires, choisis au hasard et âgés de 9-11 ans. Des questionnaires adressés aux parents, basés surl'Enquête internationale sur l'asthme et les allergies dans l'enfance (ISAAC), ont été utilisés pourrecueillir des informations sur les maladies allergiques et les facteurs de risque potentiels, y compris unquestionnaire de fréquence alimentaire pour évaluer les habitudes alimentaires des enfants. Des testscutanés aux allergènes communs ont été effectués afin d'identifier l'existence d'une hypersensibilitéallergique et des tests d’effort ont été effectués pour évaluer l'asthme à l’effort.Résultats : Les apports moyens de 12 principaux produits alimentaires consommés par les élèves ontété calculées et trois profils alimentaires ont été extraits par analyse en composantes principales:l’alimentation proche du régime méditerranéen, l’alimentation à base d’oméga-3 et de poissons gras etl’alimentation non équilibrée. Les risques relatifs des maladies allergiques ont été estimés par des odds7ratios (OR) et le contrôle des facteurs de confusion a été réalisé par des régressions logistiques. Lessifflements, l’asthme et la rhinite sont plus fréquents chez les garçons que chez les filles. En analysemultivariée, l’alimentation à base d’oméga-3 avait un effet protecteur contre l'asthme vie et l’asthmesévère chez les enfants (OR ajusté: 0,77 ; IC 95%: [0,62 -0,96] et OR ajusté: 0,55 ; IC 95%: [0,32 -0,94]respectivement). L’adhérence à une alimentation proche du régime méditerranéen et riche enantioxydants semble avoir un effet protecteur contre les maladies allergiques. Le surpoids et l’obésitéont été positivement associés avec l’asthme vie chez les enfants ne présentant pas de sifflements (ORajusté: 1,98 ; IC 95%: [1,06 -3,70]) et ont été de même associé positivement avec la rhinite vie et larhinite 12 mois chez les enfants présentant des sifflements (OR ajusté: 1,63 ; IC 95%: [1,09 -2,45] etOR ajusté: 2,20 ; IC 95%: [1,13 -4,27] respectivement), mais pas avec l’asthme à l’effort.Conclusion: Dans l'ensemble, l'adhésion à un régime alimentaire sain, y compris les antioxydants et lesoméga-3 semble avoir un effet protecteur sur l'asthme et les allergies chez les enfants. Le surpoids etl’obésité a été associé significativement avec l’asthme chez les enfants non atopiques et la rhiniteallergique chez les enfants atopiques. Des études prospectives longitudinales sont donc nécessaires pourpouvoir évaluer les relations de causalitéBackground: The prevalence of asthma and allergy has risen in recent decades, especially amongchildren and in the Western world. This increase in prevalence has become a serious public healthproblem and might be related to a combination of genetic predisposition, environmental factors, andlifestyle changes, including dietary habits. However, epidemiological studies concerning childhood dietrelatedallergic diseases are scarce.Objectives: This work reviews published literature dealing with diet, dietary patterns and nutrition inrelation with allergic diseases among children taking into account the methodology used to evaluatedietary patterns. Moreover, it assesses primary the association between food patterns and asthma andallergic diseases and secondary the relation between asthma and overweight/obesity in the French SixCities Study.Methods: MEDLINE/PubMed and Cochrane Database of Systematic Reviews were used for theliterature review concerning diet and allergic diseases. Cross-sectional studies were conducted inBordeaux, Clermont-Ferrand, Créteil, Marseille, Reims, and Strasbourg among 7432 randomly selectedschoolchildren aged 9-11 years. Parental questionnaires, based on the International Study on Asthmaand Allergies in Childhood (ISAAC), were used to collect information on allergic diseases and potentialrisk factors including a food frequency questionnaire to evaluate dietary habits. Skin prick testing tocommon allergens was performed to identify the existence of an allergic hypersensitivity and exercisetest was performed to assess Exercise-Induced Asthma (EIA).Results: The mean intakes of 12 main food items were calculated and three food patterns wereextracted by principal component analysis labeled: the Mediterranean-like diet, the diet rich in omega-3fatty acids and the unhealthy diet. Relative risks of allergic diseases were estimated as odds ratios (OR)and confounders control was performed with multiple logistic regressions. Wheezing, asthma andrhinitis were more prevalent in boys than in girls. In the multivariate analysis, diet rich in omega-3 wasprotective for lifetime and severe asthma in children (adjusted OR: 0.77; 95% CI: [0.62 -0.96] and9adjusted OR: 0.55; 95% CI: [0.32 -0.94] respectively). Adherence to the Mediterranean-like diet rich inantioxidants tended to be protective against allergic diseases. Overweight and obesity were positivelyassociated with lifetime asthma in non-wheezing children (adjusted OR: 1,98 ; 95% CI: [1,06 -3,70])and were also positively associated with lifetime and past year allergic rhinitis in wheezing children(adjusted OR: 1.63; 95% CI: [1.09 -2.45] and adjusted OR: 2.20; 95% CI: [1.13 -4.27] respectively), butwere not associated with EIA.Conclusion: Overall, adherence to a healthy diet including antioxidants and omega-3 fatty acids seemsto have a protective effect on asthma and allergy in childhood. Overweight and obesity weresignificantly associated with asthma in non-atopic children and with allergic rhinitis in atopic children.Prospective longitudinal studies should be necessary for evaluation of causal relations
25
Sanchis, Juan Alba. « Exome Sequencing in Gastrointestinal Food Allergy Induced by Multiple Food Protein ». Doctoral thesis, Universitat Politècnica de València, 2020. http://hdl.handle.net/10251/134361.
Texte intégralRésumé :
[ES] Durante las últimas décadas, se han realizado importantes avances en el estudio de las causas genéticas de enfermedades raras y comunes, donde un gran número de variantes han sido identificadas y asociadas a múltiples enfermedades. Con las tecnologías de secuenciación de nueva generación, hoy en día somos capaces de investigar, con un alto rendimiento, la contribución de variantes de alta y baja frecuencia a distintos tipos de enfermedades, permitiéndonos así estudiar su importancia en el desarrollo de las mismas.
En ésta tesis se ha utilizado la secuenciación del exoma como tecnología para el estudio de variantes raras en una enfermedad compleja, la alergia gastrointestinal inducida por múltiples alimentos. Para ello, se realizó la secuenciación del exoma completo de una cohorte de 31 individuos (ocho afectados y 23 no afectados) provenientes de siete familias diferentes. Se desarrolló un flujo de trabajo para procesar los datos generados a partir de diferentes librerías e instrumentos de secuenciación, así como un control de calidad exhaustivo con el fin de maximizar el número de variantes de alta calidad. Diferentes tipos de mutaciones fueron investigadas, incluyendo polimorfismos de nucleótido único, inserciones/deleciones, variantes del número de copia y haplotipos HLA, y se realizaron diferentes métodos de filtrado para su interpretación.
Finalmente, se encontraron una serie de mutaciones que podrían estar asociadas con la enfermedad y se describe su posible papel en la patogénesis de las alergias gastrointestinales. Los resultados de esta tesis suponen importantes avances en el estudio de la compleja arquitectura genética de las alergias gastrointestinales y abren las puertas a futuras líneas de investigación, que serán necesarias para entender completamente las bases genéticas de esta enfermedad.[CAT] Durant les últimes dècades, s'han realitzat importants avanços en l'estudi de les causes genètiques de malalties rares i comunes, on un gran nombre de variants han sigut identificades i associades a múltiples malalties. Amb les tecnologies de seqüenciació de nova generació, avui en dia som capaços d'investigar, amb un alt rendiment, la contribució de variants d'alta i baixa freqüència a diferents tipus de malalties, permetent-nos així estudiar la seva importància en el desenvolupament de les mateixes. En aquesta tesis s'ha utilitzat la seqüenciació del exoma com a tecnologia per a l'estudi de variants rares en una malaltia complexa, l'al·lèrgia gastrointestinal induïda per múltiples aliments. Per això, es va realitzar la seqüenciació del exoma complet d'una cohort de 31 individus (vuit afectats i 23 no afectats) provinents de set famílies diferents. Es va desenvolupar un flux de treball per a processar les dades generades a partir de diferents llibreries e instruments de seqüenciació, així com un control de qualitat exhaustiu amb la fi de maximitzar el nombre de variants d'alta qualitat. Diferents tipus de mutacions foren investigades, incloïent polimorfismes de nucleòtid únic, insercions/delecions, variants del nombre de còpia i haplotips HLA, i es realitzaren diferent mètodes de filtrat per a la seva interpretació. Finalment, es trobaren una sèrie de mutacions que podrien estar associades amb la malaltia i es descriu el seu possible paper en la patogènesis de les al·lèrgies gastrointestinals. Els resultats d'aquesta tesis suposen importants avanços en l'estudi de la complexa arquitectura genètica de les al·lèrgies gastrointestinals i obrin les portes a futures línies d'investigació, que seran necessàries per entendre completament les bases genètiques d'aquesta malaltia.
[EN] The study of genetics has been making significant progress towards understanding the causes of rare and common disease during the past decades. Across a wide range of disorders, there have been hundreds of associated loci identified and associated with multiple disorders. Now, with the advent of next-generation sequencing technologies, we are able to interrogate the contribution of high and low frequency variation to disease in a high throughput manner. This provides an opportunity to investigate the role of rare variation in complex disease risk, potentially offering insights into disease pathogenesis and biological mechanisms. In this thesis, it has been assessed the use of whole-exome sequencing technology to investigate the role of rare variation in a complex disease, gastrointestinal food allergy induced by multiple food proteins. For that, a cohort of 31 individuals (eight affected and 23 non-affected) from seven different families was whole exome sequenced. Data obtained from multiple sequencing systems and libraries were analysed, and a workflow was developed, focusing on a comprehensive quality control to maximise the number of real positive calls. Different types of genome variations were investigated, including single nucleotide variants, insertions/deletions, copy number variants and HLA haplotypes. By approaching different methods of variant filtering, a set of rare variants that could be associated with the disease was identified. The possible role of these candidate variants in the pathogenesis of gastrointestinal food allergies was also discussed. These results reveal important insights into the genetic architecture of gastrointestinal food allergies and lead to additional lines of investigation that will be required in order to fully understand the genetic basis of this disease.
Sanchis Juan, A. (2019). Exome Sequencing in Gastrointestinal Food Allergy Induced by Multiple Food Protein [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/134361
TESIS
26
Emin, Yad, et Victoria Nilsson. « The development of pictograms for use on food products containing nuts ». Thesis, Linköpings universitet, Medie- och Informationsteknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-108363.
Texte intégralRésumé :
Denna studie undersöker hur märkning på livsmedelsförpackningar kan göras tydligare för personer med nötallergi. Tidigare studier visar att det finns brister i dagens märkningar och att detta i sin tur skapar problem. Därför har denna studie som avsikt att ta reda på hur allergeninformation för nötallergiker kan förbättras och göras tydligare. Detta tillämpas genom att studiens forskare tar fram ett designförslag som ska komplettera obligatorisk märkning på livsmedelsförpackningar. För att ta reda på hur detta designförslag ska utformas inleds designprocessen med en litteraturstudie och där en cross-case-analys genomförs. Genom denna analys hittas trender och mönster i tidigare studier. Därefter tillämpas en design space-analys där trenderna, olika designprinciper samt forskarnas egna kunskaper kombineras för att utforska olika designalternativ. Alternativ som i slutändan skapar en grund för en design. Studiens forskare skapar symboler, närmare bestämt piktogram. Eftersom jordnötsallergi och nötallergi är olika typer av allergier skapas två stycken piktogram. Piktogrammen, som är cirkelformade, får ett varnande budskap som förmedlas med hjälp av färgerna gul och svart. Piktogrammen utvärderas och testas genom att fem personliga intervjuer genomförs. Intervjuerna görs med personer som är allergiska mot jordnötter och/eller nötter. Forskarna testar piktogrammen genom att placera dem på en livsmedelsförpackning och ställer sedan frågor om bl.a. första intryck, färger och placering. Analysen visar att piktogram mycket väl kan användas som kompletterande märkning på livsmedelsförpackningar. Vidare konstateras det att valet av färg inverkar på den association som sändaren vill förmedla. Intervjuerna visar även att piktogrammen fördelaktigt kan placeras på förpackningens framsida. Studiens syfte har uppnåtts till viss mån, då intervjuerna visar att det ena piktogrammet behöver utvecklas för att tydligare kommunikation för nötallergiker ska kunna skapas.
27
Hawkins, Keturah Elizabeth. « Assessing Teachers' Confidence in Implementing Food Allergy Emergency Plans ». ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3611.
Texte intégralRésumé :
Food allergies are an increasing health concern in the United States, affecting nearly 6 million children under the age of 18 years. Research has suggested that 18% of school-age children will have their first allergic reactions at school. Life-threatening allergic reactions experienced by children in the school setting are on the rise; however, little is known about how schools implement policies and practices in response to this issue. The purpose of this quantitative cross-sectional study was to narrow the knowledge gap by examining teachers' knowledge, ability, and confidence level caring for students with food allergies. Bandura's social cognitive theory, which holds that education and experience influence confidence implementing tasks, served as the framework that guided this research. The electronic survey was distributed to a convenience sample of 300 elementary school teachers; 93 respondents completed it. Eighty completed surveys were used in the analysis. Multiple linear regression models were constructed to analyze the relationships among confidence, education, and training related to food allergies. Results showed that teachers who lacked knowledge of food allergies also lacked confidence implementing food allergy plans. School personnel responsible for planning or revising food allergy response protocols can use these findings. The potential for positive social change includes identifying training opportunities, developing policies to sustain food allergy knowledge, and building the capacity of all school staff to implement life-saving measures when children are experiencing allergic reactions.
28
Albert, Carol Janice. « Peanuts and nuts as a cause of food allergic disease ». Thesis, London South Bank University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303904.
Texte intégral
29
Boupha, Prasongsidh C., of Western Sydney Hawkesbury University, Faculty of Science and Technology et School of Food Science. « The effect of cadmium on food allergy ». THESIS_FST_SFS_Boupha_P.xml, 1992. http://handle.uws.edu.au:8081/1959.7/124.
Texte intégralRésumé :
Assessement of effects of cadium chloride exposure on the anaphylaxis reaction to food was done on six week old Swiss and BALB/c female mice. The animals were exposed to cadium as cadium chloride for either three days or six weeks. Intra-peritonal dose of cadium chloride was injected once a day, five days per week for three successive weeks. The animals were then sensitised to cow's milk by force-feeding with cow's milk for three consecutive days. Oral exposure of mice to a high dose of cadium resulted in cytotoxicity of liver and kidney cells. Retardation in growth rate and haematology change were detected. Proliferative response to the T-cell epitope from the circumsporozoite protein of plasmodium falsiparum was decreased in cultures of lymph node cells from cadium chronically treated mice and sensitised with the same peptide. In contrast, an increase of cell proliferation was observed when cow's milk was used instead. Significant increase in Immunoglobulin E level and Anaphylactic reaction dependent on the quantity of cadium exposed were recorded. No protective effect of ascorbic acid or zinc acetate on cadium alteration of immune response was observedMaster of Science (Hons) (Food Science)
30
Boupha, Prasongsidh C. « The effect of cadmium on food allergy / ». Richmond, N.S.W. : Hawkesbury Agricultural College, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030820.163219/index.html.
Texte intégral
31
Ситник, Н. О., et Л. Д. Коцур. « Особливості клінічних проявів дітей з алергією до білка коров'ячого молока ». Thesis, Сумський державний університет, 2016. http://essuir.sumdu.edu.ua/handle/123456789/48183.
Texte intégralRésumé :
Актуальність: Проблема алергічних захворювань у дітей протягом останніх десятиліть
набула масштабів глобальної медико-соціальної проблеми. Харчова алергія у дітей раннього віку переважно представлена реакціями на один або декілька білків коров’ячого молока (БКМ). Мета: Виявлення клінічних проявів алергії до білка коров'ячого молока у дітей першого року життя та ефективність елімінаційної дієтотерапії.
32
Sichili, Stefania. « Allergia alimentare ed Asma Bronchiale ». Doctoral thesis, Università di Catania, 2013. http://hdl.handle.net/10761/1437.
Texte intégralRésumé :
L allergia Alimentare rappresenta una della cause di Asma bronchiale spesso sottovalutata e poco considerata al momento della diagnosi in quanto rappresenta una piccola percentuale dei fenotipi dell asma allergico.
Lo scopo dello mio studio è di valutare la prevalenza di asma bronchiale secondaria ad allergia alimentare e le loro caratteristiche, nei pazienti afferenti al ambulatorio di Allergologia dell Ospedale Policlinico di Catania dal mese di gennaio a dicembre 2011.
Metodi: Dal mese di Gennaio al mese di Dicembre 2011 sono giunti presso il nostro ambulatorio 4544 pazienti per sospetta patologia di natura allergica.
I pazienti affetti da asma bronchiale erano 1233 rappresentando quindi solo il 27 % delle utenze. Il restante 73% dei pazienti avevano effettuato una visita allergologica perché lamentavano orticaria acuta o cronica, dermatite allergica o irritativa da contatto, intolleranza al lattosio, rinite allergica ecc.
Considerando il gruppo di pazienti affetti da asma bronchiale solo il 6% (75 pazienti su 1233) presentava asma da allergia alimentare all anamnesi.
La situazione clinica è stata confermata dal prick test, dalla misura delle IgE sieriche specifiche (RAST, Radio-Allergo-Sorbent Test) e dallo studio spirometrico per stabilire il grado dell asma.
Risultati: Sono stati arruolati nello studio i 75 pazienti affetti da asma bronchiale secondaria ad allergia alimentare i quali rappresentano il 6% dei pazienti del nostro ambulatorio osservate tra gennaio e dicembre 2011.
Avevano un età compresa tra i 5 ed i 65 anni, con una prevalenza per il sesso femminile (50 contro 25 maschi). Sono state prese in considerazione 5 fasce d età: da 0-6 anni; 7-18 anni; 19-35 anni; 36-50 anni e > 50 anni. L età compresa fra i 36-50 anni è la più rappresentativa in conformità alle utenze del nostro ambulatorio che si occupa prevalentemente di adulti.
Il gruppo arruolato presentava all anamnesi oltre l asma conseguente all ingestione di alimenti rinite o orticaria allergica. Nel 43% dei casi vi era associata una rinite allergica nel 8% dei casi orticaria allergica mentre nel 15 % dei casi le due comorbilità coesistevano.
Nel gruppo arruolato l anamnesi di asma da alimenti è stata confermata con i test diagnostici allergologici a nostra disposizione: il prick test ed il dosaggio delle IgE specifche sieriche che ci hanno permesso di effettuare una distribuzione degli allergeni alimentari.
In particolar modo è possibile notare che il grano è l allergene più rappresentativo proprio perché il target d età dei nostri pazienti appartiene ad una fascia adulta in accordo con ciò che è evidente in letteratura.
Conclusioni: In questo studio i pazienti affetti da asma bronchiale da allergia alimentare sono prevalentemente di sesso femminile.
Il nostro gruppo presentava all anamnesi oltre l asma conseguente all ingestione di alimenti, rinite o orticaria allergica. Nel 43% dei casi vi era associata una rinite allergica nel 8% dei casi orticaria allergica mentre nel 15 % dei casi le due comorbilità coesistevano.
Nel gruppo arruolato l anamnesi di asma da alimenti è stata confermata con i test diagnostici allergologici a nostra disposizione: il prick test ed il dosaggio delle IgE specifiche sieriche.
Nei nostri pazienti il grano è l allergene più rappresentativo proprio perché il target d età dei nostri pazienti appartiene ad una fascia adulta in accordo con ciò che è evidente in letteratura.
33
Fischer, Romy. « Mouse models of peanut allergy Contribution of oral and nasal sensitization to allergic reactions to peanut and cross-reactivity with food and environmental antigens ». Phd thesis, INAPG (AgroParisTech), 2005. http://pastel.archives-ouvertes.fr/pastel-00001725.
Texte intégralRésumé :
Il n'est pas rare que les personnes souffrant d'une allergie alimentaire présentent des troubles gastriques ou respiratoires au contact de protéines végétales de la même famille botanique que celle responsable de l'allergie alimentaire ou appartenant à une famille botanique différente. Les réponses de type Th2 et les IgE sont reconnus depuis longtemps pour leur rôle dans ces réactions allergiques, mais des publications récentes soulignent que des interactions cellulaires et moléculaires plus nombreuses et plus complexes sont impliquées. L'objectif de ce travail a été d'étudier l'influence du site initial de sensibilisation aux protéines de l'arachide sur les réponses adverses induites par exposition respiratoire à ces mêmes protéines ou à des protéines liées ou non à la famille des légumineuses. Pour ce faire, nous avons d'abord analysé la réponse sérique en anticorps après sensibilisation aux protéines de l'arachide par voie orale ou nasale en présence de toxine cholérique. Nous avons ensuite examiné le recrutement de cellules dans les poumons ainsi que la production de cytokines induit par la ré-exposition aux protéines d'arachide. Nos résultats ont montré que les taux d'IgE étaient élevés et ceux d'IgG spécifiques étaient faibles après sensibilisation par voie orale et en comparaison à ceux induits par la voie nasale. Les deux groupes de souris ont présenté une hyperréactivité respiratoire après ré-exposition aux protéines de l'arachide. Cependant, les poumons des souris sensibilisées par voie orale étaient caractérisés par une éosinophilie forte et la présence de taux élevés de cytokines Th2, alors que ceux du groupe nasal étaient caractérisés par l'absence d'éosinophiles, un fort recrutement de neutrophiles et de macrophages ainsi que par la prédominance de cytokines inflammatoires. Enfin, l'exposition aux protéines d'autres légumineuses ou d'antigènes environnementaux a induit une réaction pulmonaire inflammatoire chez les souris sensibilisées par voie nasale mais pas chez celles sensibilisées par voie orale. Ces résultats suggèrent que la voie de sensibilisation a une influence cruciale sur la nature de la réaction immunitaire induite et nos deux modèles de souris constituent des outils intéressants pour étudier les réactions adverses dans la population générale, sensibilisée aux protéines alimentaires au niveau du tractus gastro-intestinal ou chez certains professionnels de l'industrie agro-alimentaire, sensibilisés au niveau respiratoire.
34
Crow, Katherine Mizell. « Increasing Knowledge About Food Allergy Management in the Preschool Setting ». ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/4848.
Texte intégralRésumé :
The prevalence of food allergies is a growing concern in the United States. Approximately 8% of the pediatric population has some form of food allergy. Many of these children are either in the preschool and primary school setting, which is where the majority of allergic reactions occur. If the symptoms of a food allergy reaction are not treated within minutes of exposure, the results can be damaging or fatal. Evidence continues to demonstrate that preschool and school personnel do not feel trained or prepared should a severe reaction arise. The purpose of this evidence-based project was to determine if the implementation and instruction of food allergy guidelines and an educational in-service program on the treatment of food allergies would increase the knowledge and ability of preschool personnel to respond should a reaction occur. The adult learning theory of Knowles and Bandura's theory of self-efficacy were the theoretical frameworks for this project. This project incorporated a 40-minute educational in-service along with the introduction of food allergy guidelines including an emergency action plan and epinephrine auto-injector training. A pretest and posttest were administered prior to and following the educational in-service, respectively. A paired sample t test revealed there was a dramatic increase in knowledge following the educational in-service about food allergy management, recognition, and treatment. Preschool personnel felt more empowered to react should a food allergy reaction occur. By teaching preschool-personnel about food allergies, they will have the necessary resources that will support the creation of a safer environment for children challenged with food allergies.
35
Umasunthar, Thisanayagam. « Anxiety, stress and risk perception in mothers of food allergic children ». Thesis, Imperial College London, 2017. http://hdl.handle.net/10044/1/45386.
Texte intégralRésumé :
Background: Food allergy is a common chronic condition, affecting up to 10% of infants. Food allergy can occasionally cause anaphylaxis which is sometimes fatal. The risks of fatal or non-fatal anaphylactic reactions in childhood food allergy have not been quantified previously. Anxiety in the mothers of children with food allergy is increased, and it is unclear whether this is associated with misperception of risk of fatal and non-fatal anaphylaxis. Methods: I undertook a systematic review of published data to quantify the risk of fatal and non-fatal anaphylactic reactions to food, in children and adults with food allergy. Secondly a cross sectional survey of mothers of children attending an inner city hospital was carried out, to assess anxiety in the mothers and children, recruited from three groups: those with food allergy, asthma and hospital attendees without chronic illness. Results: The risk of fatal food anaphylaxis was low at one every 100 000 person years for food allergic adults and children. The risk of non-fatal anaphylaxis was higher and varied between 1 every 10 person years for self-reported anaphylaxis and 1 episode every 1000 person years reactions that required hospital admissions. In the cross-sectional survey we assessed 40, 18 and 38 mothers of food allergic, asthmatic, and no chronic illness (controls) children respectively. Mothers of food allergic children showed increased state anxiety and stress than controls. In regression analysis previous anaphylaxis (p=0.008) and poorly controlled asthma (p=0.004) as well as maternal social class were associated with increased maternal anxiety. Child anxiety and adjustment did not differ between food allergic and control groups. Mothers of food allergic children estimated the risk of fatal food anaphylaxis as greater than reality but estimated risk of death from any cause as less than reality. There was no correlation between risk estimation for fatal food anaphylaxis and measures of maternal anxiety/stress Conclusion: The risk of fatal food anaphylactic reactions for food allergic people is very low. In this study mothers of children with food allergy over-estimated this risk and displayed significantly increased anxiety and stress compared with mothers of children with no chronic illness, but risk estimation was not associated with anxiety. The theoretical and clinical implications are discussed.
36
Devenney, Irene. « Assessing eczema and food allergy in young children ». Doctoral thesis, Linköping : Univ, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-7128.
Texte intégral
37
Soller, Lianne. « Prevalence and treatment of food allergy in Canada ». Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106413.
Texte intégralRésumé :
Recent studies suggest that the prevalence of food allergy is increasing; however, Canadian data on prevalence are sparse. Additionally, although there is unanimous agreement in the medical community that all individuals with a history of food-induced anaphylaxis should have an epinephrine auto-injector (EAI), there is much evidence to suggest that this is not the reality. Using a cross-sectional, randomized telephone survey of Canadian households, we sought to estimate the prevalence of food allergy in Canada and the proportion of allergic Canadians with the EAI, and to determine whether certain characteristics were associated with having the EAI. Of the 10,596 households contacted, 3,666 responded (34.6%), of which 3,613 households, representing 9,667 individuals, provided enough information to be included in the prevalence calculations. The prevalence of self-reported allergy to any food was 8.0%. Of those with probable allergy to at least one of peanut, tree nut, fish, shellfish, and sesame (3.21%), only about 50% had the EAI, and males, those who were older, and those who were single were even less likely to have an EAI. This research suggests that food allergy is a significant health problem, affecting 1 out of every 13 Canadians, and many of them are not adequately managed for their condition. These findings support the need for better education of the public and health care professionals regarding the importance of proper diagnosis and follow-up of individuals with food allergy, and the need to prescribe the EAI to all individuals with a history of an allergic reaction.Des études récentes suggèrent que la prévalence des allergies alimentaires augmente; mais, les données canadiennes sur la prévalence sont éparses. En plus, même s'il y a un accord unanime dans la communauté médicale que tous les patients avec une histoire de l'anaphylaxie causée par un aliment devraient avoir un auto-injecteur d'épinephrine (AIÉ), l'ensemble de recherche démontre que cela n'est pas la réalité. En utilisant un sondage téléphonique auprès des canadiens, nous avons estimé la prévalence des allergies alimentaires chez les canadiens et la proportion des canadiens allergiques qui possèdent un AIÉ. De plus, nous avons déterminé s'il y a certaines caractéristiques qui sont associés avec la possession de l'AIÉ chez les individus souffrant d`allergies alimentaires. Des 10,596 maisons contactées, 3,666 ont répondus (34.6%), et 3,613 de ceux-là ont données assez d`information pour être inclus dans les calculs de prévalence, ce qui représente 9,667 individus. La prévalence des allergies alimentaires auto signalée était de 8.0%. Sur tout ceux avec une allergie probable aux arachides, aux noix, au poisson, aux fruits de mer, et/ou au sésame (3.21%), seulement environ 50% avait l'AIÉ, et les hommes, les adultes, et ceux qui vivait seule étaient encore moins susceptibles d'en avoir un. Cette recherche suggère que les allergies alimentaires sont un problème de santé important, qui touche environ un sur treize canadiens, et la plupart d'entre eux ne sont pas gérés de façon adéquate pour leur condition. Ces conclusions appuient la nécessité de l'éducation pour le publique et les professionnels de la santé en ce qui concerne l'importance d'un diagnostique et un suivi approprié pour les gens avec des allergies alimentaires, et la nécessité de préscrire un AIÉ pour chaque patient avec une histoire d'une réaction allergique.
38
Temblay, Jeffrey Nann. « The role of dendritic cells in food allergy ». Thesis, University of East Anglia, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.502366.
Texte intégralRésumé :
Type I food allergies are adverse reactions to food, mediated by immunoglobulin E (1gB) antibody, generated by the gut immune system towards food allergens. There is no known therapy at this time. The aim ofmy work was to dissect the role of dendritic cell-T cell interaction in the development of food allergy. Previous work showed that T cell-mediated apoptosis of dendritic cells (DCs) was impaired in a mouse model of food allergy but the biological relevance of this event is undetermined. T cell-mediated apoptosis was investigated in two mouse strains, with C3H1HeJ showing higher degree of susceptibility than Balb/c mice. In parallel, I aimed to compare the susceptibility of intestinal (Peyer's patch)- and systemic (spleen)-derived DC to T cell-mediated apoptosis in physiological condition (i.e non-sensitised). The latter study showed greater susceptibility of gut Peyer's Patch-derived DC (PP-DC) to antigen-specific T cell-mediated cell death (apoptosis) than spleen-derived DC. Also, similar levels of T cell-mediated apoptosis of DC were observed, irrespective of mouse strain, suggesting increased resistance to T cell-mediated apoptosis alone is not sufficient in triggering full 19B-mediated allergic reactions. However, significant alteration was observed in studies of DC capacity to secrete lymphokine Interleukin-12 (IL-12), which promotes T-helper 1 (Thl) responses. Interleukin-4 (IL-4)-mediated production of IL-12 was impaired in PP-DC of sensitised C3H1HeJ mice but not splenic, non-sensitised or in DC derived from Balb/c mice. This event was not dependent on IL-4 receptor availability upon DC but was linked to reciprocal control ofSTAT-6 and STAT-4 pathways leading IL-12 production by DC. My data indicates that the development of food allergy is linked to the simultaneous failure of at least two different immuno-regulatory mechanisms. A possible hypothesis from this suggests that restoring levels ofIL-12 in the gut may be a novel and effective strategy for food allergy therapy.
39
Sievers, Steven [Verfasser]. « Component-resolved diagnostics of food-allergy / Steven Sievers ». Berlin : Freie Universität Berlin, 2016. http://d-nb.info/1121013538/34.
Texte intégral
40
Sommer, Isolde. « An investigation of food choice behaviour and dietary intake of children, teenagers and adults with food allergies ». Thesis, University of Portsmouth, 2013. https://researchportal.port.ac.uk/portal/en/theses/an-investigation-of-food-choice-behaviour-and-dietary-intake-of-children-teenagers-and-adults-with-food-allergies(b290db6f-5262-4da3-bc7a-5813dbd65307).html.
Texte intégralRésumé :
Food allergies in children, teenagers and adults are managed by eliminating the allergenic food from the diet. Healthcare professionals and policy makers have developed guidelines for the dietary management of food allergies, but as yet there has been no assessment of how individuals with food allergies are able to adapt their behaviour to them. In order to be able to improve the diet and nutrition of children, teenagers and adults with food allergies, and thereby to increase their quality of life, it needs to be understood which processes influence food choices and management of food and eating in this population, and how their actual diet is affected by the chronic condition. This research consisted of four stages, the first three addressing food choice behaviour among age groups of children, teenagers and adults; the fourth stage evaluating the impact of food allergies on nutrient intakes of this population. A mixed-method approach has guided this research. The findings indicate that food choice behaviour is mostly affected by food allergies in adults. This is probably because personal cognitive factors play a more dominant role during food choice decisions than during childhood and adolescence, where social influences are more prevalent. Adults reported a lack of satisfaction and joy from food, had difficulties sharing meals, and felt the need to organise their eating. Teenagers struggled to widen their palate, felt secure under parental protection, and expressed the wish to eat similar foods to their friends. Children showed highest engagement with foods if the mother displayed an authoritative parenting style. Although they appeared least affected by the allergic condition in the way they were choosing food, children have been shown to be the age group making most nutritional compromises. Protein, vitamin B12, potassium, calcium, phosphorus, and iodine intakes were lower than among healthy age-matched children. This research has provided a cross-sectional survey of food choice behaviour and dietary intake among food-allergic children, teenagers and adults with many implications for practice and future research. It is recommended that dietary management of food allergies should place emphasis on dietary variety and enjoyment aspects of eating as well as the importance of social relationships that are built around food. Additionally, regular evaluations of dietary intake should be conducted, in particular for children with a cow’s milk allergy or individuals with multiple food allergies.
41
Sweney, Jill Marie. « Combining Systems Methodologies to Reduce Allergen-Related Food Recalls ». PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2373.
Texte intégralRésumé :
The risk of poor food safety is a major focus for managers in the food manufacturing industry. Despite industry-led and regulatory efforts to improve the overall food safety of US packaged consumer foods, product recalls and market withdrawals are increasing. This is especially true for the most frequent cause for food recall: the undeclared allergen. With industry trends leaning toward adoption of third-party food safety management certifications, a popular food safety code from the Safe Quality Foods Institute is evaluated using Systems Analysis. Three changes to the food safety code are proposed to address three of the top causes for an allergen-related recall in the United States. In practice, the SQF code should make better use of control theory to reduce delays in production monitoring activities, should make better use of purposeful action in the implementation of a HACCP plan to ensure continuing validity of the plan, and SQFI needs to consider adding an organizational assessment for food safety culture.
42
Hua, Tonghuan. « Food allergy management in Early Childhood Education and Care (ECEC) Services : Are services aware of training guidelines for food allergy management ? » Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2018. https://ro.ecu.edu.au/theses/2141.
Texte intégralRésumé :
Background: Childhood food allergies (FA) are increasing in Australia. Although death from anaphylaxis caused by FA is rare, food-induced anaphylaxis could be fatal. It is unclear if staff in Early Childhood Education and Care (ECEC) are well prepared to manage food-induced anaphylaxis. This cross-sectional study utilised an online survey to assess the preparedness of ECEC staff nationally to manage FA.
Method: A survey addressing training, knowledge, skills and staff confidence to manage FA and anaphylaxis was emailed to 5956 ECEC centres nationally (excluding WA). Four hundred and ninety-four surveys were completed. Demographics were used to determine differences between State/Territory and socioeconomic status of the centres. Data was analysed using descriptive statistics and Chi-squared Test.
Results: A high proportion (76.7%) of ECEC services had children with a medically confirmed FA. A small percent (9.5%) of ECEC services did not require staff to undertake anaphylaxis training, which was non-compliant with current legislation. Staff confidence in FA and anaphylaxis management was high regardless of whether they had undertaken training, which indicated perception of confidence is not reflective of staff skill set to manage FA and anaphylaxis within services. Most (93.9%) ECEC services had a FA policy requiring Action Plans be provided. Over one third (37%) ECEC services stored adrenaline autoinjectors (AAI) in a locked location (not recommended). Approximately half (51.4%) of ECEC services reported having an AAI training device. NSW and Queensland had a significantly lower proportion of services with AAI training devices than Victoria (p-value < 0.001). Victoria reported the highest level of anaphylaxis management training (p-value < 0.05). Victorian services were also significantly less likely to store their AAI devices in a locked location compared to NSW and QLD (p-value < 0.001). There was no significant difference in staff training, knowledge, skills and confidence based on socio-economic status (p-value > 0.05).
Conclusion: ECEC staff self-reported a high level of training, knowledge, skills and confidence in FA and anaphylaxis management. However, this study revealed gaps in staff knowledge and skills, especially in how to correctly store and administer an AAI device. This study also identified a lack of awareness about the online FA and anaphylaxis training currently available. Better promotion of existing approved online training resources would increase the engagement of ECEC staff in anaphylaxis training
43
Rix, K. J. B. « Food additives in acute psychoses ». Thesis, University of Aberdeen, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332704.
Texte intégral
44
Pyrhönen, K. (Kaisa). « Food allergies and hypersensitivities among children in South Karelia:occurrence, inheritance and seasonality ». Doctoral thesis, Oulun yliopisto, 2011. http://urn.fi/urn:isbn:9789514293955.
Texte intégralRésumé :
Abstract The aim of the South Karelian Allergy Research Project (SKARP) was to quantify the occurrence of children’s food allergy and food-associated hypersensitivity symptoms and their associated factors. The study population comprised all children born between April 2001 and March 2006 and living in the province of South Karelia, in the south-eastern part of Finland. The questionnaire survey was conducted in co-operation with the child health clinics in the area in 2005–2006. Concurrently with but independently of the questionnaire study, the results of allergy tests regarding the same child population were collected from patient records. The participation rates in the questionnaire study were 54% (644/1194) among the newborn infants and 69% (3308/4779) among the children aged 1 to 4 years. The lifetime prevalence of parent-reported food allergies was 9% and that of parent-perceived food-associated hypersensitivity symptoms 21% by the age of 4 years. In addition, another 19% of children adhered to an elimination diet without previous symptoms associated with any food items. The prevalence of children with such diets decreased by age. Up to the age of 4 years, 19% of the participants had undergone a food allergy test and 8% of the participants had obtained a positive result in these tests. Physician-diagnosed food allergies and food allergies based on the tests were more common for milk, egg and cereals than for other food items. The tested children and those with a positive test result were only slightly overrepresented among the participants. Allergic manifestations in either biological parent doubled and in both biological parents tripled the incidence of a positive food allergy test. The spring season coinciding with the end of the first trimester of pregnancy predicted sensitisation to food items in the children. In early childhood, food allergies and food hypersensitivities were found to be common in a child population. New population-based knowledge regarding the inheritance of these conditions was obtained. Additionally, an association was observed between the timing of the 11th gestational week in spring and the sensitisation to food items, the detailed reasons and immunological mechanisms of which must be confirmed in further studiesTiivistelmä Etelä-Karjalan allergiatutkimus (EKAT) käynnistettiin selvittämään lasten ruoka-allergioiden ja ruokayliherkkyysoireiden esiintyvyyttä ja niihin liittyviä tekijöitä. Tutkimusväestöön kuuluivat kaikki ne Etelä-Karjalan maakunnan alueella asuvat lapset, jotka olivat syntyneet huhtikuun 2001 ja maaliskuun 2006 välisenä aikana. Kyselyaineisto kerättiin yhteistyössä alueen neuvoloiden kanssa vuosina 2005–2006. Kyselytutkimuksen kanssa samanaikaisesti mutta siitä riippumattomasti kerättiin samaa lapsiväestöä koskevat allergiatestitulokset alueen potilasrekistereistä. Kyselytutkimuksen osallistumisaste oli vastasyntyneiden ikäluokassa 54 % (644/1194) ja isommilla lapsilla 69 % (3308/4779). Kolmannen ikävuoden loppuun mennessä vanhemmat ilmoittivat 9 %:lla lapsista todetun ruoka-allergiaa ja lisäksi 21 %:lla ruokayliherkkyys perustui ainoastaan vanhempien havaintoihin. Näiden lisäksi 19 % lapsista vältti yhtä tai useampaa ruoka-ainetta ilman, että minkään ruoka-aineen olisi todettu aiheuttaneen oireita. Dieettien noudattajien osuus väheni selvästi tarkasteltaessa ikäluokkia yksivuotiaista neljävuotiaisiin. Kolmannen ikävuoden loppuun mennessä ruoka-allergiatestattuja oli 19 % ja positiivisen testituloksen saaneita 8 % tutkimukseen osallistuneista. Lääkärin toteamat ja testeihin perustuneet ruoka-allergiat olivat tavallisempia maidolle, kananmunalle ja viljoille kuin muille ruoka-aineille. Allergiatestatuilla ja positiivisen testituloksen saaneilla oli vain lievä yliedustus kyselytutkimukseen osallistujien joukossa verrattuna kyselyyn vastaamattomiin. Allergiset sairaudet toisella biologisella vanhemmalla kaksinkertaistivat ja molemmilla vanhemmilla kolminkertaistivat positiivisen ruoka-allergiatestin ilmaantuvuuden. Raskauden ensimmäisen kolmanneksen lopun ajoittuminen kevääseen ennakoi syntyvän lapsen herkistymistä ruoka-aineille. Varhaislapsuuden ruoka-allergioiden ja -yliherkkyyksien todettiin olevan tavallisia väestössä. Näiden sairauksien periytyvyydestä saatiin uutta väestötietoa. Lisäksi havaittiin yhteys 11. raskausviikon ajoittumisen kevääseen ja ruoka-aineille herkistymisen välillä. Yhteyden yksityiskohtaiset syytekijät ja immunologiset mekanismit täytyy ehdottomasti vahvistaa jatkotutkimuksin
45
Berin, Maria Cecilia. « Transepithelial transport of antigen, novel mechanisms in food allergy ». Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ50984.pdf.
Texte intégral
46
Hawkins, Keturah-Elizabeth Harriett. « Assessing Teachers' Confidence in Implementing Food Allergy Emergency Plans ». Thesis, Walden University, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10273662.
Texte intégralRésumé :
Food allergies are an increasing health concern in the United States, affecting nearly 6 million children under the age of 18 years. Research has suggested that 18% of school-age children will have their first allergic reactions at school. Life-threatening allergic reactions experienced by children in the school setting are on the rise; however, little is known about how schools implement policies and practices in response to this issue. The purpose of this quantitative cross-sectional study was to narrow the knowledge gap by examining teachers’ knowledge, ability, and confidence level caring for students with food allergies. Bandura’s social cognitive theory, which holds that education and experience influence confidence implementing tasks, served as the framework that guided this research. The electronic survey was distributed to a convenience sample of 300 elementary school teachers; 93 respondents completed it. Eighty completed surveys were used in the analysis. Multiple linear regression models were constructed to analyze the relationships among confidence, education, and training related to food allergies. Results showed that teachers who lacked knowledge of food allergies also lacked confidence implementing food allergy plans. School personnel responsible for planning or revising food allergy response protocols can use these findings. The potential for positive social change includes identifying training opportunities, developing policies to sustain food allergy knowledge, and building the capacity of all school staff to implement life-saving measures when children are experiencing allergic reactions.
47
Evans, Kristie M. « Perceptions of Dietary Accommodations at Kent State University Dining Halls in Students with and without Medically Necessary Food Restrictions ». Kent State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1572867859097409.
Texte intégral
48
Kull, Inger. « Infant feeding and allergy in children / ». Stockholm : Karolinska institutet, 2005. http://diss.kib.ki.se/2005/91-7140-553-4/.
Texte intégral
49
Nguyen, Luu Nha Uyen. « Food allergy in children : accidental exposure and management in school ». Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103658.
Texte intégralRésumé :
BackgroundFood allergy management relies mainly on avoidance and appropriate treatment of severe reactions (anaphylaxis) with epinephrine. Accidental exposure remains a concern, and may occur in school, where allergic children must rely on school personnel to recognize and treat their reaction with an epinephrine auto-injector such as the EpiPen®. Methods used to solicit participation in a study to assess the ability of school personnel to use the EpiPen® may introduce selection bias. Objectives 1) To determine the annual incidence, characterize the severity and management, and identify predictors of accidental exposure among a cohort of children with peanut allergy. 2) To determine if the consent process introduces selection bias by comparing 2 methods of soliciting the participation of Quebec school personnel in a study evaluating their ability to use the EpiPen® and identify anaphylaxis. Methods 1) Parents of Canadian children with peanut allergy completed questionnaires about accidental exposures over the preceding year. 2) School personnel from randomly selected schools in Quebec were approached using 1) a partial disclosure or 2) a full disclosure approach, and were assessed on their ability to use the EpiPen® and to identify anaphylaxis. Results 1) 1411 children participated in the 1st study: an annual incidence rate of accidental exposure of 12.5% was found. Age ≥13 years at study entry and a severe previous reaction to peanut were associated with an increased risk of accidental exposure, and increasing disease duration with a decreased risk. 2) 343 school personnel participated in the 2nd study. The participation rate was higher in schools with a partial disclosure approach. Participants from the full disclosure group were more likely to have a perfect score, and were more able to identify 3 signs of anaphylaxis. Discussion The annual incidence rate of accidental exposure for children with peanut allergy is 12.5%. Children with a recent diagnosis and adolescents being at higher risk, education of allergic children and their families is crucial immediately after diagnosis and during adolescence. Accidental exposures occur in school; adequate treatment of anaphylactic reactions by school personnel is important. Despite training, school personnel perform poorly when asked to demonstrate the EpiPen® technique. The quality and frequency of anaphylaxis training programs have to be re-examined. As the process of consent can influence participation and bias outcomes, researchers and Ethics Boards may need to consider conditions under which studies can proceed without full consent.Contexte La gestion des allergies alimentaires repose principalement sur l'évitement et le traitement des réactions sévères (anaphylaxie) aves l'épinéphrine. Les expositions accidentelles surviennent, entre autres à l'école. Les enfants allergiques doivent ainsi se fier sur la capacité du personnel scolaire à reconnaître et traiter leurs réactions avec un auto-injecteur d'épinéphrine tel que l'EpiPen®. Les méthodes utilisées pour solliciter la participation à une étude sur l'usage de l'EpiPen® par le personnel scolaire peuvent introduire des biais de sélection. Objectifs 1) Déterminer l'incidence annuelle, caractériser la sévérité et le traitement, et identifier les facteurs de risque d'exposition accidentelle chez une cohorte d'enfants allergiques aux arachides. 2) Déterminer si le processus de consentement introduit un biais de sélection en comparant 2 méthodes pour solliciter la participation du personnel scolaire dans une étude évaluant sa capacité à utiliser un auto-injecteur d'épinéphrine et à identifier l'anaphylaxie. Méthodologie 1) Des parents d'enfants canadiens allergiques aux arachides ont complété des questionnaires sur les expositions accidentelles survenues au cours de l'année précédente. 2) Le personnel scolaire provenant d'écoles québécoises sélectionnées au hasard a été approché avec une approche : 1) à divulgation partielle ou 2) à divulgation complète, et a été évalué sur son habileté à utiliser l'EpiPen® et sur sa connaissance de l'anaphylaxie. Résultats 1) 1411 enfants ont participé à la 1ère étude : une incidence annuelle d'exposition accidentelle de 12.5% est trouvée. Un âge ≥13 ans au recrutement et la présence d'une réaction sévère aux arachides dans le passé sont associés avec un risque plus élevé d'exposition accidentelle; une durée de la maladie plus longue est associée avec un risque diminué. 2) 343 membres du personnel scolaire ont participé à la 2e étude. Le taux de participation était plus élevé dans les écoles avec une approche à divulgation partielle. Les participants provenant du groupe à divulgation complète sont plus nombreux à obtenir un score parfait et à identifier 3 signes d'anaphylaxie. Discussion L'incidence annuelle d'exposition accidentelle chez les enfants avec allergie aux arachides est de 12.5%. Les enfants avec un diagnostic récent et les adolescents ayant un risque plus élevé, l'éducation des enfants allergiques et de leurs familles est cruciale immédiatement après le diagnostic et pendant l'adolescence. Les expositions accidentelles peuvent survenir à l'école et un traitement adéquat par le personnel scolaire est important. Malgré la formation, le personnel scolaire démontre une piètre performance lorsqu'il doit montrer comment utiliser l'EpiPen®. La qualité et la fréquence des programmes de formation doivent être revues. Comme le processus de consentement peut influencer le taux de participation et biaiser les résultats, les chercheurs et les comités d'éthique devraient considérer les situations oū une étude peut se faire sans consentement complet.
50
Lee, Khui Hung. « Association of host transcriptomic and microbiome profiles with food allergy ». Thesis, Curtin University, 2021. http://hdl.handle.net/20.500.11937/84574.
Texte intégralRésumé :
This thesis explores the molecular mechanism of food allergy among children in Perth, Australia. The overall aim of this thesis is to systematically elucidate the association of gene expression and microbiome with the pathogenesis of food allergy. The results of this thesis contribute towards a greater understanding of mechanisms underlying food allergy and may have utility in providing targets or biomarkers for better prediction and early identification of food allergy.